Recipes - Malaysian & Singaporean

Fish Fillet Rice Vermicelli
Fish-Fillet-Vermicelli


Crispy chunks of fried fish fillets and thick vermicelli in a milky broth doused with alcohol. It’s no wonder why it’s a Singaporean favourite! Traditionally known as Yu Tau Mai (Fish Head Noodles), this recipe is a friendlier version that uses fish fillets, and not fish head. There are also many takes to the dish for example, milk can be omitted for the lactose intolerant, and if you’d prefer it, fish fillets can be substituted with fish paste.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

500g Ling filets (sliced to 2cm slices)
5 stalks of spring onion (white portion only)
few stalks of choy sum (blanched)
5cm of ginger (sliced into thin slices)
¼ cup of evaporated milk or 1 cup full cream milk
300g of rice vermicelli (prepared as per instructions on package)
3-4 leaves of salted vegetable (sliced into thick pieces)
2 fresh tomatoes (cut into 4 quarters each fruit)
2 tbsp of sesame oil
100g of anchovies (washed and set aside to drain well)
3 cups unsalted chicken stock
½ cup Chinese cooking wine or 1 tbsp of XO alcohol
dashes of white pepper

Marinade for fish:

some sesame oil
pinches of salt
some tapioca flour (adequate to coat the meat)
dashes of white pepper




Steps:
  1. Marinate the fish meat with white pepper, sesame oil, tapioca flour and salt for about 1 hr. In a heated pot with adequate cooking oil, deep fry fish fillets until golden brown. Drain and set aside.
  2. In another stock pot, add 1-2 tbsp of oil, sesame oil and ginger slices, then sauté until fragrant. Add the anchovies, the white parts of spring onion, and for about 5 mins until fragrant. Add chicken stock and bring to boil. Then let it simmer for half an hour.
  3. Strain the soup into another pot to remove anchovies, ginger and spring onions. Bring soup to boil again then add tomatoes and salted vegetable. Continue boiling for another 10 mins.
  4. Place a serve of noodles and choy sum into a bowl, ladle soup and top with fish. Garnish with finely chopped coriander leaves.

Note: If you’d wish to keep the fried fish fillets crispy for longer, serve them on a separate plate.


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Fish Fillet Rice Vermicelli

Fish Fillet Rice Vermicelli

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Crispy chunks of fried fish fillets and thick vermicelli in a milky broth doused with alcohol. It’s no wonder why it’s a Singaporean favourite! Traditionally known as Yu Tau Mai (Fish Head Noodles), this recipe is a friendlier version that uses fish fillets, and not fish head. There are also many takes to the dish for example, milk can be omitted for the lactose intolerant, and if you’d prefer it, fish fillets can be substituted with fish paste.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

500g Ling filets (sliced to 2cm slices)
5 stalks of spring onion (white portion only)
few stalks of choy sum (blanched)
5cm of ginger (sliced into thin slices)
¼ cup of evaporated milk or 1 cup full cream milk
300g of rice vermicelli (prepared as per instructions on package)
3-4 leaves of salted vegetable (sliced into thick pieces)
2 fresh tomatoes (cut into 4 quarters each fruit)
2 tbsp of sesame oil
100g of anchovies (washed and set aside to drain well)
3 cups unsalted chicken stock
½ cup Chinese cooking wine or 1 tbsp of XO alcohol
dashes of white pepper

Marinade for fish:

some sesame oil
pinches of salt
some tapioca flour (adequate to coat the meat)
dashes of white pepper

Instructions
  1. Marinate the fish meat with white pepper, sesame oil, tapioca flour and salt for about 1 hr. In a heated pot with adequate cooking oil, deep fry fish fillets until golden brown. Drain and set aside.
  2. In another stock pot, add 1-2 tbsp of oil, sesame oil and ginger slices, then sauté until fragrant. Add the anchovies, the white parts of spring onion, and for about 5 mins until fragrant. Add chicken stock and bring to boil. Then let it simmer for half an hour.
  3. Strain the soup into another pot to remove anchovies, ginger and spring onions. Bring soup to boil again then add tomatoes and salted vegetable. Continue boiling for another 10 mins.
  4. Place a serve of noodles and choy sum into a bowl, ladle soup and top with fish. Garnish with finely chopped coriander leaves.

Note: If you’d wish to keep the fried fish fillets crispy for longer, serve them on a separate plate.

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